Chicken Fajita Pasta

This Chicken Fajita Pasta is hands down one of our all-time favorite meals. It’s loaded with crispy chicken, fresh veggies, and wonderfully spicy, creamy sauce. It’s utterly delicious. And you seriously won’t even believe how ridiculously quick and easy it is to make!

MY OTHER RECIPES

It’s so, so good. Creamy, decadent deliciousness!

Here’s how you make it. Start by slicing boneless, skinless chicken breasts into bite-sized pieces.

Season generously with 1/2 packet of Taco or Fajita seasoning (about 1.5 tablespoons).

I am using our favorite homemade taco seasoning from Picky Palate here. I have been making it for years, and Kevin LOVES it. He can totally tell the difference when I use store-bought or this homemade version, and he always gives tons of extra compliments when I use the homemade version. I finally made a big batch of it so I’ll always have it on hand. It fits perfectly in an 8oz mason jar in pantry. It’s so easy to make (only 5 ingredients) and super easy to grab and use whenever I need it! You can get the recipe for this homemade taco seasoning on Picky Palate today!

Next coat the bottom of a large skillet with a thin layer of olive oil, and turn the heat to high.

When the oil is very hot, add the chicken in a single layer and cook (without stirring) until one side is seared and browned, about 1-2 minutes. Then flip the chicken over and brown the other side . Remove the chicken to a plate.

Directions:

Cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.

Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.

In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Serve with buttery garlic bread and enjoy!

You May Also Like:

Comment navigation

I added more fajita spice as I used more chicken. Cooked chicken slowly added green pepper (2) 4or 5 garlic and 3/4 onion. Coated the chicken well with fajita spice. Let marinade an hour. Then slowly cooked chicken added garlic green pepper and onion to chicken mixture as not to dry out. Kept adding olive oil to pan. Cooked pasta ahead of time. Added broth cream roasted diced tomatoes to chicken and slowly cooked. Added cooked noodles. Added more chili powder cumin sea salt. Needed more spice per my taste…to sounded to bland. sounded. I added more more garlic. Just added the veggies after cooking children a tad. Will see how turns out. Have Bern taking little taste and with added spices etc may m as ke us happy. Was a little leary of adding dry pasta to liquid as to b me would have not been enoufh….to each his own. Thanks for the recipe!

I made this last night. I took the advice of others’ and cut down on the amount of taco seasoning. Mistake. I also left out the additional salt. Another mistake. I cooked it for 15 minutes and everything was done. I tried it. It was way too watery. So I continued to cook (on very low heat) until all the liquid was absorbed, I added back the additional tablespoon of seasoning, and added the salt. Delicious!

Followed this recipe exactly and couldn’t figure out why the cream/broth mixture would not boil down. Came out very soupy and overall bland which boggles my mind of all the flavor put in. I then noticed the ingredients lists states “8oz (about 3 cups) of penne pasta”. Am I missing something? 8oz about 3 cups makes no sense…24oz would be about 3 cups? anyway… I guess that’s why it didn’t turn out, should have added more pasta.

Made this Wednesday night and my 16 year old son Loved It!!! And so did my husband and I. Not to spicy just the right amount of kick to it. My son said to me Saturday mom please make that pasta dish again today!!! PLEASE!!! So I am right this minute making it again. Thank you so much for this recipe.

I don’t think I’ve left very many comments on recipes I’ve tried but I have to for this one. I just fixed it for my evening mean and it is AWESOME! I will definitely make it again and share your recipe with everyone. Definitely a keeper! Thank you!

I found your recipe on Pinterest and multiplied it by 5 to serve a bunch of hungry high school football players. Your directions were perfectly done. I added spinach, fresh mozzarella cheese, and used Tomatoes with Habaneros instead of the Ro-Tel Tomatoes with Green Chilis. I also only had regular paprika on hand, so that was changed also. Having said that, this recipe got rave reviews! The whole pot was about gone, so I only had a little bit to play with the next day. It warmed up very nicely as a leftover dish. Thank you for such a wonderful recipe! It’s now in my recipe box and will be made again very soon.

Made this again tonight…it’s great that it’s a one pan stove-top pasta dish. It’s so delicious. I only had regular diced tomatoes so I added a whole diced jalapeno for some kick and even used gluten free noodles. This recipe is a winner!!

I’ve made this quite a few times. It’s delicious the first night and makes for delicious leftovers. I use chicken thighs, which don’t get the crispy-looking exterior like hers in the picture. Tastes delicious, regardless. Yum!!!

I made this for my fiancee and he loved it so much he asked for me to make it for his birthday! I doubled the batch and instead of rotel I used a can of fire roasted tomatoes and a can of green chiles, and it was soo delish! It’s a keeper!

Just made this tonight, I doubled the recipe and it got rave reviews from my family! It was so delicious and I will Def be making it again! I added some black beans and avocado at the end just because we love that. Thanks so much for the awesome recipe!

I took this to work for a pitch in and they ate every bit of it. I did add about 4oz quesadilla cheese and about 1/2 cup of sour cream at the end for creaminess and to tone down the heat just a bit. Really good. Looking forward to making it next time I have dinner guests. Thanks fo a great recipe.

So I made this yesterday, and it was fantastic! I didn’t have enough peppers, so I did 1 cup each onions, peppers, black beans, and corn. Didnt have any tomato sauce, so I used the same amount of salsa. I also used evaporated milk instead of cream cause that’s just what I had, and I added some grated jalapeño cheddar as well. Will definitely be making this again.

I made their taco seasoning and kind of scratched my head when it called for 1/4 cup of salt but went ahead and made it according to directions. It was WAY to salty. Just sayin, and I’m not one f those health nuts either.

I made this on Monday. Did 1 1/2 times the recipe so I would have leftovers. Some of the leftovers are heating now for my lunch. I really like it and it went over well. Thank you! I will definitely use the recipe again.

This is one of my favorite dishes to make! I sometimes substitute shrimp instead of chicken. I have a close friend who has to go on bed rest for the rest of her pregnancy, so I would like to make some freezer meals for her and her husband. Do you have any suggestions for how to freeze and reheat this?

Delicious! Made it yesterday and it was a huge success, my boyfriend even went in for seconds. No Ro-Tel here so instead used a can of chopped tomatoes and added one green chilli (you can use two if you like it extra spicy) and halved the quantities for the Taco seasonings which was more than enough for this sized dish

Just made this – OMG, delish!!! It did come out a bit “soupy” at first, but that’s probably because I cooked the pasta separate and simmered the cooked chicken in the “broth” instead of the pasta – just personal preference, I don’t usually like pasta that’s cooked into a sauce or soup, it always seems to have a mushy, chewy consistency. Other than that, the only thing I changed was adding an entire jar of PC brand tomatillo salsa because I couldn’t find diced tomatoes with chiles, and using coconut milk instead of cream because my hubby is lactose intolerant. Sooooo unbelievably good – this is going on the recipe “favourite” list!!
*Note* It did still thicken up after I added the veggies and the cooked pasta and left it for a bit, so it turned out perfect regardless :)
Thanks for this delicious recipe!!!

I made the chicken fajita pasta, It was OK. If I make it again I wouldn’t use chicken broth, I’d just use water. I also would use regular milk. I would leave out the rotel too. I liked it but the rotel made it too spicy for my kids.

This is one of my favorite Pinterest recipes. I just joined the Instapot cult and tried to adapt this recipe. It was a failure. Any chance you have an Instapot and know how to adapt this recipe? Thank you for a delicious recipe

Comment navigation

Your email address will not be published. Required fields are marked *

Comment

Name *

Email *

Website

Welcome to Kevin & Amanda!

Welcome to Kevin & Amanda! We love food, travel, and Boston Terriers. Click around our site to find quick and easy recipes, free fonts, travel guides, DSLR photography tutorials, and so much more. Keep in touch and be sure to follow us on social media below! We'd love to hear from you!